Liven up your grilling with cheesy video effects and weird dancing anime characters, like the guys from Tornado Alley Q Crew do. Seriously, you have to watch this video — just a few seconds of it. It is bizarre. [via URLesque]

"On the horchata point above... in PR we make horchatas with sesame seeds - toasted or untoasted. I like it both ways... just blend sesame seeds with water and brown sugar and strain the mixture a few times, the last time it helps to do it with a cotton cloth... really nice." —MadelynRodriguez

"The first gives guidelines regarding portion sizes, the second gives boatloads of information on eating healthy, analyzing recipes and giving you the nutritional information and oh so much more. Hope that helps!" —dhorst

"It is very moist and almost a marriage of chocolate cake and a brownie. I was told that it was popular during WWII because of rationing. It is still my go to chocolate cake when I don't want to fuss with a big production melting chocolate, etc, but need a larger cake than a cake pan cake. Try it, you'll like it!" —oldelady

"Who was the best cook? My mother. And my granddaddy. Ok, two birds on this one. Most memorable/Where are you from? My first solid food as a baby was raw oysters and a crab boil, in Galveston. When did I get it? Eight years old. I ordered octopus at a restaurant. Why did my mother do the best? Geez, she let me have fun. And! I was in the kitchen at an early age to get the fried liver, gizzard, and heart from the chicken she was frying!" —boobird

[I'm surprised this one didn't get much comment love. I thought this was a great topic! —AK ]

"Have an electric stove now, and have had for most of my life&mdash;just one apartment with gas. There are advantages as well as downsides. And no water vapor in the oven is a big advantage. On my current stove I can maintain an absurdly low temperature or a dangerously high temperature on the burners. Not true for all electrics though. As for apartment hunting, if it's 'perfect in every way,' then go for it. An electric stove's something to get used to, but not a deal breaker. Think of it as broadening your experience; you never know when you'll be happy for this extra bit of knowledge." —lemonfair

THIS ENTIRE THREAD IS GOLDEN. I for one love reading the origins of everyone's name and only wish I had my own clever nickname to explain. Thank you all for sharing. And, of course, props to betteirene, wherever she may have gone, for starting the first iteration of this thread in October 2009. —AK

"I think most people are going to agree with the above comments, although if you look in old cookbooks many of the recipes do use binding agents, so our view of what constitutes a burger is fairly new." —CatBoy

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About the Author

Adam Kuban is the proprietor of the pop-up Margot's Pizza, which serves bar-style pizza. But you may also know him as the founder of Slice (RIP, 2003–2014) where he has written thousands of blog posts about pizza. He also created A Hamburger Today and served as Serious Eats's founding editor (2006–2010) after having sold those sites to SE.

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